1/6th of recipe (1 muffin): 165 calories, 3.5g total fat (1.5g sat fat), 592mg sodium, 13.5g carbs, 2g fiber, 7.5g sugars, 18.5g protein — SmartPoints™ value 3*
These tasty meatloaves have cauliflower bits baked in, but you can’t even tell. Perfect if you’re trying to sneak veggies into picky humans (including yourself)!
Prep: 15 minutes
Cook: 35 minutes
3 cups roughly chopped cauliflower
1 lb. raw extra-lean ground beef (4% fat or less), or HG Alternative
1/2 cup canned crushed pineapple packed in juice, thoroughly drained
1/4 cup (about 2 large) egg whites or fat-free liquid egg substitute
1/4 cup whole-wheat panko bread crumbs
1/4 cup chopped scallions
1 tsp. chopped garlic
1/4 tsp. salt
6 tbsp. thick teriyaki marinade or sauce
1 tsp. sesame seeds
Preheat oven to 375 degrees. Spray a jumbo 6-cup muffin panwith nonstick spray.
Pulse cauliflower in a blender until reduced to rice-sized pieces, working in batches as needed.
Transfer to a large bowl.
Add all remaining ingredients except teriyaki sauce and sesame seeds. Add 3 tbsp. teriyaki sauce, and mix thoroughly. Evenly distribute mixture among the muffin cups, and smooth out the tops. Sprinkle with sesame seeds, and lightly press into the muffins.
Bake until firm with lightly browned edges, about 35 minutes.
Evenly drizzle with remaining 3 tbsp. sauce.
MAKES 6 SERVINGS